Supernormal: Recipes Inspired by Tokyo, Shanghai, Seoul and Hong Kong

(Paperback, Flexibind)

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Description

Andrew McConnells Supernormal is one of Australias most loved restaurantsinspired by the cooking of Hong Kong, Seoul, Tokyo and Shanghai,openingon Melbournes Flinders Lane in 2014 to great acclaim, followed by this cutting-edge cookbook first published in 2015.

This refreshed 2023 editionfeaturesa striking new cover and includesthe recipe for his iconic lobster roll and 88 more diverse dishes across eight chapters. Beautifully photographed by Earl Carter, it celebrates the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles and the addictive qualities of pipis and XO.

Its about midnight snacks and lunchtime feasting. Its about bringing flavours from Asia, Europe and Australia together in surprising and traditional ways. And of course, its about sharing greatfood and eating well.

Reviews

"Fromsmoked eggplant with furikake to wholeroasted lamb shoulder with mint pasteand Sichuan sauce; it's a MerryChristmas indeed." Australian Gourmet Traveller

"As with anything carrying thename of Melbournes mostprolific restaurateur, thissoftcover volume is impeccablystylish." Canberra Times

"Ifyou feel like you could do with a stretch,Supernormal could be the book for you." Geelong Advertiser

"One for the fans, of which there are justifiably many." Weekend Australian

Author Bio

One of Australias most successful chefs and restauranteurs, Andrew McConnell brings exceptional attention to detail and trend-setting styleto everything he does. His groundbreaking restaurant group Trader House operates critically acclaimed venuessuch asGimlet, recently named number 84on the World's 50 Best Restaurants 2022 longlist. His stable also includes fine diner Cutler and Co, wine bar Marion, all-day icon Cumulus Inc, classic pub Builders Arms Hotel, and gourmet grocer Meatsmith. He is the author of Cumulus Inc (Penguin) and Supernormal (distributed by Hardie Grant) and the upcoming Meatsmith (Hardie Grant).Andrew's professional experience was in classical European cooking, but his passion for Asian food was ignited whileliving and working in China for fiveyears heading kitchens in Hong Kong and Shanghai.He immersed himself in the local home cooking and vibrant street food culture of not only Chinese food, but also Korean and Japanese cuisine. This diverse culinary background led tothe distinct cuisine found on the menu at Supernormal.